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Apple Crisp and the First Cold Front

As soon as September rolled around, my taste buds told me it was time for Fall treats even if it was still 90-something degrees outside.

I somehow convinced my husband to make a homemade pumpkin spice syrup recipe I found online. It’s not horrible, but not worth the time and mess it made. I have, however, been putting it into lattes and even just regular coffee and plan to use it here and there until it’s done. I think my husband is probably going to come with a bottle from Starbucks at some point. I guess I’ll stick to this Pumpkin Spice Latte recipe for the time being (I thought it needed more sugar but I have a sweet tooth). Hoping to have some pumpkin pancakes sometime soon.

After a bit of a hiatus from baking, I started back in this week just as the first cold front of the season came through. I attended a surprise birthday and house warming party for a friend and in addition to picking up kitchen items for her, guests were asked to include a recipe or two. One of the items I picked up was an apple corer so I had apple on the brain. Enter the apple crisp! After coming up with this variation based on a few I found online, I had to test it!

I think it came out pretty good. It has plenty of crumble on top (my favorite part) and the apples were nice and mushy (either use less water or cook a little less if you don’t like it too mushy). I used 2 Gala apples and 1 Granny Smith and actually left the peel on.

We’ve been munching on it here and there the past day or two. Add a little ice cream and caramel sauce on top and you can’t go wrong!

Apple Crisp

  • 5 cups all-purpose apples, peeled, cored and sliced

    Apple Crisp

  • ½ cup white sugar
  • ½ tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice mix
  • ¼ cup water
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup chopped walnuts (optional)
  • ½ cup butter, melted
  1. Preheat oven to 350 degrees F (175 degree C).
  2. Place the sliced apples in 9 x 13 pan. Mix the white sugar, ½ tablespoon flour and
    spices together, sprinkle over apples. Pour water evenly over all.
  3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, walnuts and
    melted butter together. Crumble evenly over the apple mixture.
  4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

I’m looking forward to many more fall recipes and more fronts come through – thank you Pintrest for a place to put them all! We’ve been able to open the windows up here and there this week and enjoy bike rides around the park. We’ve also started our container herb garden up again. I even put a long sleeve onesie on Kelsey when we went to the park the other day.

Welcome Fall!!

My plugs:

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About Michelle VanHuss

Michelle VanHuss is an Air Force wife and mother to two beautiful little girls. She has a Bachelor of Fine Arts from University of Florida and a Master of Public Administration from Wright State University as well as a Certification in Nonprofit Management from the Nonprofit Leadership Alliance. After four years as a stay-at-home mom, she has rejoined the workforce as a mom of two. She is learning how to juggle military spouse, parent, and working woman all at once.

2 responses »

  1. chelsea preston

    These look so delicious thanks for sharing

    Reply
  2. This sounds wonderful. I love the additions of oats to an apple crisp recipe.

    Reply

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